#vietnamese vegetarian food

[daily-deliciousness]

Vegetable pho

[fattributes]

Pandan Waffles

[lotusinjadewell]

Vietnamese vegetarian food. Credit to yeubep.official (Instagram).

[vegan-nom-noms]

Lettuce Wrap Summer Rolls

[cruella-devegan]

Nhà hàng chay Tuệ / Ho Chi Minh City, Vietnam

Sashimi boat 🍣

[yasssss-food]

Đậu Hũ Sốt Cà (Vegan Vietnamese Fried Tofu with Tomatoes)

[tragedykery]

ok I’ve been thinking about taituk’s attitude towards murder lately and I think might have come to a tentative conclusion. the main problem is that if I make taituk just “ok with murder” is that, by letting (part of) their crew stay there, I would imply that attitude extends to the entirety of the tribe. but taituk being against killing in any and all cases would not be realistic, considering their job (pirate captain), and their background (grew up half on a farm in the earth kingdom where killing animals for meat presumably wasn’t rare, half in the south pole, where the main source of food is animals—both of which would lead them or others to question what the difference is between killing animals and killing people. are people of higher worth than animals and do they therefore deserve to not be killed? does that mean that animals don’t deserve to live? etc)

so I think the most realistic opinion for them to have would be that killing needs to save more lives than it takes. hunting for food, killing somebody to prevent them from hurting/killing others is okay, but hunting for fun and murder out of anything other than necessity is not.

[sarchakra]

Noodle Soup

From the bustling streets of Tokyo to the fragrant alleys of Hanoi, from the vibrant markets of Bangkok to the humble kitchens of home, Noodle Soup transcends borders, cultures, and palates, weaving a tapestry of flavors that beckons us to savor every moment, every ingredient, and every memory. It is great if you have the time to make everything from scratch but for those moments when you do not…

[foodmet]

Vietnamese traditional cuisine

Mẹt Vietnamese Restaurant & Vegetarian Food stands as a testament to the evolving landscape of Vietnamese cuisine, offering a delightful fusion of tradition and innovation. Whether you're a lover of traditional meat-based dishes or exploring the world of vegetarian gastronomy, Mẹt promises a culinary journey that satisfies the palate and leaves a lasting impression.

[foodmetvn]

Mẹt Vietnamese restaurant & vegetaurian food

[dalcheenivn]

Best Vietnamese Restaurant in Ho Chi Minh

Ho Chi Minh City is renowned for its vibrant food scene, and Vietnamese cuisine is at the forefront of this gastronomic culture. From street food stalls to fine dining restaurants, there is an abundance of options to choose from. In this article, we will discuss the best Vietnamese restaurant in Ho Chi Minh City.

[fattributes]

Vegan Banh Mi with Grilled Tofu

[najia-cooks]

[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

[vegan-nom-noms]

Vegan Tofu Bánh Mì Vietnamese Sandwich

[cruella-devegan]

Be An Vegetarian / Ho Chi Minh City, Vietnam

Crispy fried mushrooms, including enoki and oyster, covered in spicy salt 🍄‍🟫

[myrmyrtheorca]

I have a few questions for the gang!(Lidija, Anemone, Myr and Tristam)

1. What's their favourire place to eat out, do they have a specific cuisine they burn for whennthey eat out or do they very loyaly hold to italian food?

2. Hot and-or cold? What's their favourite cold and or hot baverage?

3. How screwed would they be if they had suddenly bodyswapped with their crush/love interest and had to pretend to be them for a day? if they dont have one- how screwed would they be if they suddenly bodyswapped with TSUNA?

Thank you for passing by again Lou!! I'm planning to attack your ask box soon in return stay tuned 👀 assuming my burnout doesn't take me first

1. Unfortunately, Myr and Lidija never experienced eating at a nice local restaurant outside the Cavalieri grounds, so their experience is very limited. The most daring thing would be the annual Cavalieri Christmas party, but even there it's just their typical Italian cuisine with a couple more dishes than normal.

Anemone, being a member of the administration council called Cornice, did have a few occasions where she could leave the Cavalieri grounds for parties with other mafia families. However, being a vegetarian in high-class Italy is harder than finding a needle in a haystack, so whenever she can she resorts to Indian food! From my research I saw it's one of the most veg-friendly cuisines so I can imagine Anemone enjoying Indian dishes like vangi bath, lentil curry, tofu tikka masala and so on.

If I had to assign a favourite cuisine to Myr and Lidija... Myr likes spicy food but in general she likes dishes with many different tastes, so I think Thai food would suit her greatly. Lidija is a little more sensitive to spice but would still like the variety of tastes, so Vietnamese? Japanese too for the milder flavours and pretty visuals. Honestly I'm not too versed on food so hopefully I got things right-

Oh shit I almost forgot Tristam- I don't see him being *too* adventurous with food. Perhaps he's the only one of the main 4 who would stick to Italian cuisine if given the choice. Given his fine tastes though, I think he'd enjoy Japanese food too.

2. Favorite beverages~

[Myr] - plain hot milk (occasionally choccy milk)

[Lidija] - Blue Lagoon, peach juice, pink grapefruit juice, cappuccino

[Anemone] - Franciacorta, vin brulé

[Tristam] - Espresso Martini mocktail, lemonade when absolutely NO ONE is looking

3. Myr and Anemone will both scratch and bite begging to be let out. Especially Anemone since ...yeah. And Myr trapped in a small frail boy's limbs... nightmare fuel. Lidija would swap with Teodoro atm though which would make her feel very handsome hehe, she'd be very good at imitating him since she spies on him at any given occasion 👀